<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="43118" val="89659">左宗棠鸡</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鸡腿</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋清</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">淀粉</label></span><span class='right'></span>
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					<h2>左宗棠鸡的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将鸡腿骨剔肉切块，用盐，鸡蛋清，淀粉，稍微腌制入味。</p>
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							<p><span class="fwb">2.</span> 将调味料（六月鲜，白糖，白醋，酒，麻辣油）混合调制好。</p>
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							<p><span class="fwb">3.</span> 锅中放入橄榄油，八成热后，将鸡腿肉放入炸至外焦内嫩，倒入漏勺沥油。</p>
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							<p><span class="fwb">4.</span> 锅内底油下干辣椒炒出香味，倒入兑好的汁，加入鸡块，稍微闷煮入味。</p>
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							<p><span class="fwb">5.</span> 翻炒几下，放入尖椒，香油，出锅装盘即可。</p>
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					<h2>小贴士</h2>
					<p>1.在向煎锅或平底锅倒入橄榄油前先用中温加热。<br />2.当煎锅热了之后，倒入橄榄油，将油加热至仅低于烟点的温度，然后加入食物。这个过程大约需要30到90秒，火候大小不同、煎锅材质不同，加热的时间也不尽相同。<br />3.油炸之前，去除食物表面的水分，否则食物和油之间会形成一层蒸汽，这样食物的表面很难煎至焦脆。<br />4.炸、炒和深度油炸的时候使用品质较低的橄榄油，它们虽然味道差了点，但是耐热性高。</p>
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